should I use the gravy packet that came with the turkey or not? I have the other ingredients chopped and ready. Thanks to the help!
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Ultimate turkey gravy
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Founding Member
- Jul 2014
- 3503
- Maple Valley, WA
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Grill = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
Thermometer = Maverick ET732
Thermometer = ThermoWorks Chef Alarm
Thermapen Mk IV = Light blue
Thermapen Classic = Grey
PID Controller = Fireboard Drive + Auber 20 CFM Fan
Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Eric Cowperthwaite aka ecowper
Fenixrising103 the greatest gravy I have ever made was using @Meathead's approach ... put the backbone, the giblets and the wing tips in a stock, add celery, onion, carrots ... put that pan under a spatchcocked turkeys in your smoker/cooker/grill ... holy dang
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Click here for details. (https://amazingribs.com/memphis)
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